The following recipes offer a wide-variety of uses for lacto-fermented lemons. Some recipes include instructions for making quick-versions of “preserved” lemons, typically involving the boiling of the lemons, or dry-salt curing. Neither of these methods offers the same flavor development and advantages that traditional 30-days lacto-fermented lemons offer. For directions on making your own lacto-fermented lemons – so easy to do! – see our articles:
Artichokes with preserved lemon dressing
BBC recipe using preserved sweet lemon
Recipe Bridge, wide-assortment of recipes using preserved lemons
Lemon Confit – quick method, use your own lacto-fermented lemons with their recipe ideas – Food & Wine
|by Kathleen in Recipes | Permalink|
Did you know...
In South East Asia, tea leaves (Camellia sinensis) are fermented to make a sour-tasting snack. In Myanmar the product is called leppet-so, in Thailand it is known as miang. In Burma, slivered green tea leaves are fermented to make a salad.
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